$2,200 total? Wow, what a great deal. I didn't know you got them for that little. I just crunched the numbers for the BTUs per square inch of hearth space, and the 1000s have the highest I've ever seen- 68 BTU/sq. inch, compared to 55 for the Marsal MB (the best oven on the market right now), and a measly 39 for the Blodget 1060. Va va voom!
For quite some time I conjectured that ovens lost a lot of their umph over the years, but this is proof to that effect. Personally, I might put brick ceilings in them with modded thermostats that go to 650 , but those are still some amazing ovens you have there.
Power with a capital P! Are you running both decks? Does the school take notice of the gas bill?
Scott: Yes these ovens really hold the heat and my thermostats go to 650. That is standard on the 1000's. I believe the big bakers pride y series also are rated at 120,000 btu each? The new BP still come with this rating while the new blodgetts are not near that number. The downside of these ovens in todays deck oven mindset is they will only hold 6-16" or 4-18- 20" pies. The newer ovens have lower ceilings and are wider to hold 6-18" pies. The plus is I have found them to be about the best pizza/bread/bagel ovens out there for holding heat, even bakes, and have no electronical parts. These ovens were sitting in the "Pan Head Pizza shop". They had a harley painted on the window and were using those buboli like premade crusts, canned premade sauce, cheap cheese, and baked on a pan. The place went under and owed a ton of back rent. they left all the equipment in lieu of the rent and the owner of the building wanted them out asap. I don't know where these ovens spent their life but they were in incredibley good shape. They were not hooked up when I bought them but I could tell they were well cared for and gently used. Everything on them was original. People here have no idea of how good these ovens are. Most all shops do conveyor ovens and many pizza guys who I meet at the restaurant depot (we see what is on each others carts) have them sitting in a back room and have no idea to how to use them. I wish I had the money to buy more and store them. I bet I could get them for next to nothing.
I used these ovens in NJ and Texas in both pizza and bakery settings. Many of my favorite NJ pizzerias still use the 1000's including Star Tavern which was only a couple miles from my house growing up. I am not sure stones can be added to these because they are so old. If I go much above 550 the tops start to brown more than the bottoms. At 550 they brown perfectly top and bottom to what I like. Yes we run both ovens. Most of my orders are placed at least a few days in advance. Because we are in a school that is now locked all the time due to people shooting kids at schools, no direct phone line to our room, people struggling wrapping thier heads around a special education class runs a licensed bakery/pizzeria inside the high school, has panned out to 90% of our customers are standing big order institutional affairs that I have culitivated. Fortunately we are slowly developing a buzz in the area and walk in/retail customers are steadily increasing. I tell them it is an adventure to find us but worth it once they get here. It is attracting people that were raised in major food centers. We live in a region whose idea of good food is off the chart bad compared to what people raised in good food regions like. I always have believed a good product will attract and there is no need to advertise/compete with the cheap food places for business. On busy days for pizzas we run both at 550 and on slower days the lower oven is set to around 450 for our breads, bagels, strombolis, and most recently a sort of hybrid sicilian/deep dish that I cook in a lodge cast iron dutch oven pot with the lid off. People here are going nuts on it and I will be buying more of the pots.
I am a licensed special education teacher and my classroom is the bakery/pizzeria. Like all teachers I get a room and the school district pays our utilities/rent so to speak. Our campus has 1,700 students and is a massive site. Thus there is no micro management on utilities. We don't have our own meter just a pipe that feeds the 2 blodgetts and 2 soutbend convection ovens. I have the custodians available to fix minor problems but beyond that we have to pay for all repairs, new equipment, towels, soaps, aprons, gas/maintaince on our delivery van (I got it through a grant I applied for), hairnets, gloves, food supplies, etc. The ovens take about an hour to come up to heat but after that they don't use much gas. The stones are 1.5 inches thick and the insulation in them is really good. This was our first full year as a licensed bakery and we are producing up to 10,000 products a week. I had to buy a ton of gear to meet these demands and we are still well into the black. Walter
spec sheet on the ovenshttp://www.blodgett.com/Literature/Spec%20Sheets/Deck/1000-spec.pdf